Striped Bass Escabeche with Bell Peppers and Green Beans Recipe

Name: Striped Bass Escabeche with Bell Peppers and Green Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For marinade; 1/2 cup dry white wine; white-wine vinegar; 1/4 cup fresh orange juice; 2 tablespoons firmly packed brown sugar; 2 tablespoons fresh lemon juice; 2 tablespoons extra-virgin olive oil; 1 tablespoon pickling spices; 1 teaspoon salt; 1/2 teaspoon dried hot red pepper flakes; 1/2 cup drained brine-cured green olives such as picholines, pitted and halved; 3 small red bell peppers, cut into very thin rings; 3 small yellow bell peppers, cut into very thin rings; 1 red onion, cut into very thin rings; 6 striped bass fillets with skin (about 21/4 pounds total), halved lengthwise; 1/3 cup all-purpose flour; 4 tablespoons olive oil; 3/4 pound green beans, trimmed; *available at specialty foods shops and some supermarkets

Servings: persons

For marinade
1/2 cup dry white wine
white-wine vinegar
1/4 cup fresh orange juice
2 tablespoons firmly packed brown sugar
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon pickling spices
1 teaspoon salt
1/2 teaspoon dried hot red pepper flakes
1/2 cup drained brine-cured green olives such as picholines, pitted and halved
3 small red bell peppers, cut into very thin rings
3 small yellow bell peppers, cut into very thin rings
1 red onion, cut into very thin rings
6 striped bass fillets with skin (about 21/4 pounds total), halved lengthwise
1/3 cup all-purpose flour
4 tablespoons olive oil
3/4 pound green beans, trimmed
*available at specialty foods shops and some supermarkets

1
Make marinade:
2
In a bowl combine marinade ingredients, stirring until brown sugar is dissolved.
3
To marinade add olives, bell peppers, and onion.
4
Season fish with salt and pepper and in a bowl toss with flour to coat, shaking off excess.
5
Line a shallow baking pan with paper towels.
6
In a large heavy skillet heat 3 tablespoons oil over moderately high heat until hot but not smoking and saute fish, 6 pieces at a time, turning once and adding remaining tablespoon oil to skillet as necessary, until golden on both sides and just cooked through, about 6 minutes.
7
Transfer fish as sauteed to paper-towel-lined pan to drain.
8
Transfer fish to a 13- by 9-inch shallow baking dish and pour marinade mixture over fish, spreading vegetables in one layer.
9
Marinate fish, covered and chilled, at least 1 day and up to 3.
10
In a large saucepan of boiling salted water cook beans 3 minutes, or until crisp-tender, and drain in a colander.
11
Refresh beans under cold water and drain.
12
Beans may be cooked 2 days ahead and chilled in a sealable plastic bag.
13
Remove fish from marinade mixture and add beans to dish, tossing to coat.
14
Transfer mixture to a large deep platter and arrange fish on top.

337

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For marinade, 1/2 cup dry white wine, white-wine vinegar, 1/4 cup fresh orange juice, and more.

Yes, Striped Bass Escabeche with Bell Peppers and Green Beans falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Striped Bass Escabeche with Bell Peppers and Green Beans

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